186 vegetable oil recipes

Chewy oat bran raisin cookies made with egg whites instead of whole eggs and vegetable oil instead of butter. A lighter oatmeal cookie with nuts and fiber.

Pretzel seasoning brush made from honey mustard dressing, vegetable oil, and onion powder. Brush on soft pretzels before baking for a tangy, savory golden crust.

Plum and peach salad with toasted walnuts drizzled in a raspberry jam vinaigrette made with red wine vinegar and walnut oil. A 15-minute summer fruit salad.

Pan-fried orange roughy fillets with crisp breadcrumb crust, finished with a bright pan sauce of garlic, white wine, lemon juice and parsley. Light, flaky and elegant in 40 minutes.

Warm spiced chicken salad with cumin-coriander rubbed chicken breast, sliced radishes, and a warm balsamic-sesame dressing made from the pan drippings.

Quick stir-fried snow peas and water chestnuts in walnut and sesame oil. A crisp, diabetic-friendly vegetable side dish that's on the table in minutes.

Mini cornmeal muffins with buttermilk and whole kernel corn baked at high heat for crispy edges. Bite-sized cornbread that's great alongside chili, soups, and barbecue.

Fried batilgian is egg-dipped eggplant fried in olive and vegetable oil until crisp outside and creamy inside. Just five ingredients for a classic Middle Eastern side.

Soft yeast rolls made with a stand mixer and dough hook, using powdered milk and vegetable oil for a tender crumb. Brushed with melted butter after baking.

Greek briam-style vegetable casserole with eggplant, zucchini, potatoes, peppers, and tomatoes baked in olive oil. A rustic Mediterranean bake served with feta and bread.

Broth-cooked orzo with lemon and parsley turns plain pasta into a bright vegan side. Cooked in vegetable stock for instant flavor, finished with garlic, olive oil, and fresh herbs.

Try this exotic salad that will satisfy both your hunger and tastebuds!

Homemade red chile oil with dried piquin or cayenne peppers steeped in hot vegetable oil for 12 to 24 hours. Just 2 ingredients. The longer it sits, the spicier it gets.

Flank steak marinated in dry red wine, olive oil, and onion soup mix, then grilled and sliced thin against the grain. The reduced marinade doubles as a savory pan sauce.

Maple mustard game hens spatchcocked, marinated overnight in Dijon, lemon, and maple syrup, then roasted in a hot oven until skin is bronzed and crackling. Date-night dinner with restaurant flair.

Sauteed spinach and red peppers with garlic and red pepper flakes in olive oil. A low-calorie vegetable side dish ready in 10 minutes that works alongside almost any protein.